Makes 16 red bean buns

Ingredients:

Main Dough

• 18oz all purpose flour
• 2oz sugar
• 2t active dry yeast
• 1/2 tsp salt
• 1/4 cup vegetable oil
• 1oz butter at room temperature
• 1 cup milk, scalded and cooled
• 2 eggs, room temperature

Filling

• 1 c red beans, soaked overnight
• 3/4c sugar

Topping

• 2.5oz sugar
• 2oz butter
• 2 egg yolks
• 1/4 tsp baking soda
• 2T milk (try 1T to start)
• 4.5oz flour
• 2t baking powder

Directions

Make the beans

• Pressure cook beans with about 2c water 15 minutes.
• Drain thoroughly and process in food processor with sugar.
• Cool at least 4 hours.

Make the Dough

• Combine everything except the flour
• add flour until a cohesive dough forms
• knead dough 7-8 min
• Rise until double (90m), punch down, rise until doubled again

Make the topping

• Cream butter and sugar
• Add egg yolk, baking soda, and milk together, and mix well
• Sift the flour and baking powder into the butter mixture
• mix by hand until it’s smooth and not sticky
• Refrigerate until stiff (~1.5 hours)

Shape the Buns

• Divide into 16, wrap around 1T filling, let rise 30 min more
• Flatten the topping into 16 disks
• Brush tops of buns with water, place topping disk on top
• Brush with egg yolk (optional, for better color)
• Bake at 375 for 15-17 minutes, switch trays 1/2 way if baking on two levels

Notes

• Add only a small teaspoon of beans to each, you will be tempted to overfill
• Try to get the beans in the center of the bun
• Watch the color of the buns, the bottoms will brown before the tops